GLUTEN-FREE VEGAN HERBED STUFFING
PG Tested
Free from: Milk, Eggs, Peanuts, Tree Nuts, Fish, Shellfish, Soy, Wheat, Sesame
Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Servings: 8
2 small (or one large) leek(s)
½ cup soy-free Earth Balance or other vegan, soy-free, nut-free butter substitute
(Plus, 1 tablespoon for greasing baking dish.)
3 celery stalks, sliced thin
1 small Vidalia onion, diced
5 cups gluten-free, dairyfree, egg-free bread, cubed (or substitute 2 cups cooked brown rice)
2 tablespoons fresh parsley, minced
1 tablespoon fresh thyme, stems removed
1 tablespoon fresh sage, minced
1 teaspoon salt ½ teaspoon pepper
1 cup vegetable stock Clean the leeks: Remove tough ends, slice white and green parts into thin rounds, then chop. Place the chopped leeks into a medium bowl and cover with water. Allow to sit in water for about 5 minutes so grit falls to the bottom of the bowl. Remove the leeks to a towel with a slotted spoon or your hands, then pat dry.
Preheat oven to 350 degrees Fahrenheit.
Grease a three-quart oven-safe baking dish with about one tablespoon Earth Balance.
Melt the remaining Earth Balance in a large saute pan over medium heat.
Add the celery, Vidalia onion and leeks and saute until the vegetables are soft and fragrant, about 5 minutes. Allow to cool.
Place the bread cubes (or cooked brown rice, if you’re using that) into the greased baking dish, then add the parsley, thyme, sage, salt and pepper and toss to combine.
Add the cooled vegetables and vegetable stock and gently stir until ingredients are evenly distributed.
Cover the baking dish with lid or foil and bake for about 30 minutes or until stuffing is slightly brown on top.
Remove foil and bake for an additional 5-10 minutes until top is brown.
Note: If you’re taking this to someone else’s house, complete all but the final step, allow the dish to cool enough for safe handling, and when you arrive, place it in your host’s oven without foil until warmed through.